Fish Tacos

Growing up along the banks of a salmon stream that fed into the mighty Columbia River and being related to my brother who fishes as naturally and as often as a person can, you’d think I’d be a seafood person. Not true. In fact, I think I’ve only begun eating salmon within the past 10 years or so. I’ve never eaten shrimp and the one time I tried lobster, I couldn’t see what the fuss was about. However, since we’ve overhauled our diet and are enjoying tons of new foods, seafood is back on the list of things to incorporate. I have always been able to eat white fish since it’s so mild. So a couple weeks ago while at the grocery store, I picked up a package of frozen tilapia with one thing on my mind: Fish Tacos!

Kid Foodie begged me to take him to a local place called Diego’s last summer. I knew they were known for their killer fish tacos and that’s where I tried them for the first time. They were pretty darn good. But as we’ve been learning lately, even though commercial places offer foods that are naturally gluten free, there’s still a lot of cross contamination going on through the sharing of grills and such. Sadly, we’ve had to all but avoid any restaurants since Kid Foodie was showing signs of being gluten contaminated lately.

This recipe even includes cornmeal tortillas that I made earlier today. I have to say, I’m getting better at rolling out my tortillas and I was pleasantly surprised at how well the cornmeal tortillas came out. The cornmeal is something I added on a whim and wasn’t sure what to expect. They played nice and rolled out beautifully.

Cornmeal Tortillas:

1 Cup brown rice flour

2/3 Cup cornmeal

1/3 Cup tapioca flour

1 teaspoon xanthan gum

1/2 teaspoon salt

2 Tablespoons vegetable oil

1 Cup water (100 F)

Mix flours, xanthan and salt together. Add vegetable oil and combine. Slowly add water until sticky dough forms. Divide dough into 6 equal balls. Between two sheets of plastic wrap, roll out each dough ball to 1/8″ thick. Peel the top sheet of plastic off carefully and sprinkle top lightly with a bit of flour. Heat a skillet on a medium high heat stovetop. With the floured side of the tortilla flipped onto your palm, carefully peel off the second sheet of plastic and drop the disc onto the skillet. Careful to let it drop flat — this may take some practice! Cook each side 45-60 seconds or so. It’s better to have these underdone as opposed to overdone.

Fish Taco Ingredients:
1 pound tilapia
3 limes
1/2 Cup mayonnaise
1 teaspoon chili powder
1/3 all purpose GF flour (Bob’s Redmill or custom mix)
8 GF cornmeal tortillas
1 Cup shredded cabbage
2 carrots, peeled and shredded
1 serrano pepper, thinly sliced (or small red pepper if that’s what you have)
1. Cut fish into small cubes.
2. For the lime sauce, juice 2 limes into a bowl, stir in mayonnaise and chili powder. Reserve 1/3 Cup sauce and coat fish cubes in remaining sauce.
3. In a large skillet, heat 2 Tablespoons of cooking oil over medium heat. In a shallow dish, combine flour and 1/2 teaspoon salt. Toss fish in flour mix and add to hot oil. Cook 4-6 minutes or until fish starts to flake. Try to turn fish so they brown evenly. Drain on paper towels.
4. Top tortillas with reserved chili-lime sauce, fish, cabbage mix and pepper. Slice remaining lime into wedges and serve with tacos. 
Serves 4.
This meal earned 4 thumbs up tonight. It’s something that I think will find its way into a regular rotation. Not a bad entry into the seafood world I might say.

Rustic Tortillas

So the good news is that we’re taking a finance class and getting an accurate look at our budget. The bad news is, it’s pretty sad. Compared to most Americans, we’re doing slightly better in the debt area, but we’ve still got a ways to go. But there is hope and there are techniques to help us. One area that we can trim is our food budget. I took an informal poll of girlfriends the other day and found we’re already spending quite a bit less than they do, so we really don’t have THAT much wiggle room. But I’ve also learned a thing or two about couponing so maybe I can fine tune that a bit this year. This may be one of the reasons I’m so in love with the cookbook we got for Christmas, Gluten Free On A Shoestring.

Another reason I might be so in love with it is because I can make things like this:

Yep. Hand made tortillas. Now, I know they’re a little rough around the edges. It obviously takes practice. So until I can refine my technique, we’ll call them rustic.

And yes, it’s easy to get them THAT thin. You roll them out between two sheets of plastic. Now my naturopath let me know that she doesn’t let plastic touch her food. She uses parchment instead. Arrrgh. It’s just so hard to know everything about everything. Maybe I’ll try the parchment next time.

Kid Foodie requested chicken enchiladas last week. No problem at all. Every time I make these I get faster. So it wasn’t long before a hearty dish of homemade chicken enchiladas was bubbling in the oven (complete with enchilada sauce from scratch!) If you’re so inclined it would be great to make up a double or triple batch of the tortillas. We tend to go through these babies pretty quickly! There are so many snacks you can make with them when hungry boys get home from school.

Ok think you might want to try the tortillas? Here you go:

Gluten Free Flour Tortillas

2 Cups all-purpose gluten free flour (you can use Bob’s Redmill blend or make your own)

1 teaspoon xanthan gum

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

4 teaspoons vegetable oil

1 Cup warm water, about 100˚ F

1. In a large bowl, mix flour, suntan gum, baking powder and salt. Combine well. Add vegetable oil and stir to combine. Add water slowly, stirring as you pour.

2. Once you have added all the water, press dough together with wet hands. Divide into 6 pieces. Roll each piece separately between two sheets of plastic wrap until about 1/8″ thick and about 8″ wide.

3. Heat a skillet. Once the skillet is hot, one at a time, place each raw tortilla flat in the skillet. Allow each to cook for 45 – 60 seconds or until slightly charred. It’s better to undercook than overcook. Flip and cook for another 30 – 45 seconds. Remove from pan and place onto plate.

4. These are best when still warm. If they stiffen, just microwave for 30 seconds wrapped in a moistened paper towel.

source: Gluten Free On A Shoestring, pgs. 120-121

  • Kid Foodie

  • About This Blog’s Authors

    Even before his diagnosis of Celiac Disease in 2010, Kid Foodie was passionate about food. Although the diagnosis brought some restrictions, his appreciation and appetite for good, healthy food has only skyrocketed.

    For me, his diagnosis of Celiac opened up a world of food possibilities and a new way of thinking about what we eat. It has absolutely been a joy to overhaul our family's food choices and we all continue to benefit from it. We write this blog to help our family and friends understand how to cook gluten free and to provide them recipes to try out themselves.

    Kid Foodie now has his own blog:

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